A recent Harvard School of Public Health study has claimed that eating smoked or cured meats could increase the risk of leukemia in children and young adults. Chen-yu Liu, et al., “Cured meat, vegetables and bean-curd foods in relation to childhood acute leukemia risk: A population cast-control study,” BMC Cancer (2009). Researchers analyzed the dietary habits of 515 participants between age 2 and 20 in Taiwan, finding that those who consumed smoked or cured meats more than once a week were more likely to develop acute leukemia. In
addition, the study allegedly confirmed that children who regularly ate vegetables and tofu showed a reduced risk for leukemia.

The authors speculated that nitrites added during the curing and smoking process could play a role in cancer, but stressed a need for further causation studies to discover a mechanism. “These are some very active compounds in your body,” stated Harvard Professor of Medicine David Christiani. “Have you ever heard of the hot-dog headache? That’s what you get after eating too many hot dogs.” See Physicians Committee for Responsible Medicine, January 30, 2009; The Harvard Crimson, February 6, 2009.

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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